This recipe features perfectly seared scallops served with a rich and creamy corn sauce. The sweet and tender scallops are cooked to perfection, and the corn cream adds a delightful twist to this classic dish. It's a simple yet elegant meal that will impress your guests. Serve it as a main course with a side of roasted vegetables or over a bed of creamy mashed potatoes. This recipe is a crowd-pleaser and will become a favorite in your household.
Ingredients
- 1 pound fresh sea scallops
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 cup sweet corn kernels
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon butter
- 1/4 cup chopped fresh parsley, for garnish
Directions
- Pat the scallops dry with a paper towel and season them with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the scallops to the hot skillet, making sure not to overcrowd them. Cook for 2-3 minutes on each side until golden brown and crispy. Remove from the skillet and set aside.
- In the same skillet, add diced onions and garlic. Sauté until onions are translucent, about 5 minutes.
- Add corn kernels to the skillet and cook for another 3-4 minutes until tender.
- Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 5 minutes, stirring occasionally.
- Transfer the mixture to a blender and blend until smooth. Return the sauce to the skillet and simmer for an additional 5 minutes.
- Stir in the butter until melted and well combined. Season with salt and pepper to taste.
- To serve, spoon the corn cream onto plates and top with seared scallops.
- Garnish with chopped parsley and serve hot.
